Home › Forums › Forum Recipes › Soup and Stew Recipes, Gumbo, Chowder, etc. Recipes › LAMB STEW
August 25, 2007 at 1:19 pm #11729
1 lb. cubed lamb stew meat
1 onion, sliced
1 c. diced carrots
1 c. sliced peppers (red or green)
1 c. squash (yellow or green), cubed
1 c. cubed eggplant
3 med. potatoes
1 (28 oz.) can whole tomatoes
1 (13 oz.) can V-8 vegetable juice
1 tsp. Syrian pepper
1 tsp. salt
Mix together meat, onion, carrots, green pepper with Syrian pepper and salt. Place in shallow pan, cover with sliced potatoes, squash and eggplant. Pour whole tomatoes and V-8 juice over ingredients. Cover with foil. Cook in 350 degree oven until cooked, approximately 1 hour.October 7, 2007 at 3:40 pm #52620
2 lb lean lamb in 1 inch cubes
3 tb oil
1 md onion, minced
-black pepper to taste-
4 lg carrots, sliced chunky
4 st celery, sliced chunky
1 ts thyme, dry
1 bay leaf
1 ts salt
1 tb Worchestershire sauce
the onions are transparent and limp. Add lamb cubes and coat them well with the
vegetable mixture in the pan. Add thyme, salt, the water and the Brown Coloring.
meat is so tender that it can be cut with a fork. During the cooking check it
occasionally and add a little water if necessary.
Serve with boiled potatoes or rice to mop up the wonderful gravy.
1. This has a natural gravy. If you wish it to be thicker you can blend 2
tablespoons of flour into the vegetable mixture, just before adding the meat
meat is almost tender.
after about 1 hour of cooking. This will also thicken the stew.
3. Garlic, cayenne, cloves, oregano, rosemary or sage may be used for
4. Mushrooms, a green pepper, turnips, green beans, corn, lima beans or
some pearl onions can be added to increase the vegetable content.
5. Green peas (fresh or frozen) and 1 or 2 diced tomatoes can also be
added, but only near the end because these will cook to a mush if added
6. A couple of tablespoons of lemon juice will add an interesting tang.
7. A little red wine or cognac added to replace some of the water will
elevate this dish to gourmet fare.October 8, 2007 at 7:05 pm #52671PeggyMember
I tired to cook lamb one time, and one time only, it was a disaster!!~ 😥October 8, 2007 at 8:27 pm #52685
My father insisted on it in one form or another at every Easter meal……………July 27, 2008 at 1:29 pm #58655
1 (3 pound) boneless lamb (shoulder or lamb leg cut in medium cubes)
2 tablespoons extra virgin olive oil
4 large tomatoes, chopped
1 bouquet garni (parsley, thyme and bay leaf)
3 cloves garlic
1 large onion
1 bunch carrots
4 large potatoes
1 pound green peas (fresh, shelled)
3 tablespoons flour
2 tablespoons unsalted butter
Salt and pepper to taste
Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)
Add water, bring to boil then reduce heat to simmer (45 minutes).
Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.
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